Total Time
Prep 10 mins
Cook 45 mins

I traditionally make a Strawberry Rhubarb pie about this time of year, but this time I decided made this cobbler instead. I don't think anybody is missing the pie, after tasting this! Hope you all enjoy this as much as we did. :) Preparation time does not include time for macerating the fruit.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, orange zest, and nutmeg. Let mixture sit for 30 minutes to an hour.
  3. In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
  4. Pour fruit into a 3-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 45 minutes until cobbler crust is golden brown.
  5. Serve with whipped cream (optional).